Crunchy Lasagna
Crunchy lasagna with tomato cream by Armin Rossmeier
- 12 slices of Cheese & Pumpkin Seed crispbread
- 480g mince beef
- 3 tablespoons olive oil
- 60g each of diced carrots, celery and onions
- 250ml tomato juice
- 3 tablespoons tomato purée
- 40ml Sangrita
- ½ teaspoon ground thyme
- 8 slices of mountain cheese (e.g. Gruyère)
- Garlic salt, pepper
- 1 yolk
- 125ml tomato juice
- 20ml Gin
- 2 tablespoons ketchup
- 1 tablespoon olive oil
- 2 pinches Chilli flakes
- Purée of a vanilla bean
Preparation
- Roast gently the diced vegetables and onions in heated oil, add the mince beef and continue roasting. Add tomato purée, tomato juice, Sangrita and ground thyme – stir thoroughly. Simmer until everything is ultra creamy, add garlic salt, pepper and season to taste.
- Spread crispbread slices on a baking tray, spread some of the sauce above, and put one slice of cheese on it. Before putting a further layer of crispbread on the tray thoroughly wet the bread with cold water. Then spread again some sauce and cheese on the second crispbread layer. Cover everything with the remaining moistened crispbread. Bake the lasagne at 150°C for 15 minutes (in a fan assisted oven).
- Mix yolk with tomato juice, oil, ketchup and gin using the double-boiler (or Bain Marie) method until it’s fluffy. Add chilli flakes, purée of a vanilla bean and maybe a pinch of salt and season to taste.
- Active time approximately 20 minutes (Bake for about 15 minutes).
